Grilled prawns

Praline glazed fish

• 1 KG PRAWNS
• 1 DECILITER COCONUT CREAM
• 3 TBSP FISH SAUCE
• SEA SALT

• 700 GRAM WHITE FISH, without skin or bones
• 50 GRAM ALMONDS, peeled and chopped 
• 3 TBSP BROWN SUGAR 
• 2 TBSP BUTTER, melted 
• 2 TBSP LEMON JUICE 

Take the head off the prawn and the outside, leave the tail on. Mix the the coconut cream with the fish sauce and marinate the prawns for one hour. Grill both sides for a few minutes (charcoal grill is best, but normal grill is a good replacement). Sprinkle with sea salt.

Mix almonds, sugar, lemon juice and butter. Put the fish in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes. Turn the fish around and divide the nut-sugar mixture on top of it. Grill 3 minutes more.

Nice with white firm fish like cod but also with salmon or sea trout.